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Development of “Yezo Venison Sausage” with improved texture and bloody taste quality

IF 0.1 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi Pub Date : 2023-01-01 DOI:10.3136/nskkk.nskkk-d-22-00036
Yozo Nakazawa, Tatsuya Morino, Shin-Ichiro Miyashita, Kazuhiro Minami, Y. Sagane
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改善口感和血味品质的“Yezo鹿肉香肠”的研制
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来源期刊
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi 工程技术-食品科技
CiteScore
0.30
自引率
0.00%
发文量
51
审稿时长
18-36 weeks
期刊介绍： Information not localized
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